Exact ingredients by weight using baker's percentages
Enter the number of pizzas, dough ball weight, and hydration percentage to get precise gram amounts for flour, water, salt, and yeast. Uses baker's percentages where flour = 100% and everything else is relative. A scale is essential for perfect dough.
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Each pizza style has a target dough ball weight and hydration (water as a percentage of flour). Match your style to nail the crust.
| Style | Dough ball | Hydration |
|---|---|---|
| Neapolitan | 250 g | 60-65% |
| New York | 280 g | 62-65% |
| Roman thin | 300 g | 70-75% |
| Detroit / pan | 400 g | 70% |
| Sicilian | 500 g | 68% |
Higher hydration gives a lighter, more open crumb but sticks more. Beginners should start around 60-65%.
Professional pizzaiolos never use cups. They weigh everything in grams. A few grams more or less of water changes the dough from easy-to-handle to sticky mess. Baker's percentages make scaling simple: double the flour and everything else doubles automatically while keeping the same ratios.
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